Glazed Baked Ham w/ Rum-Raisin Sauce
Glazed Baked Ham w/ Rum-Raisin Sauce

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, glazed baked ham w/ rum-raisin sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Glazed ham: A salty-sweet treat This glazed ham recipe calls for a one-two sweet-and-sour punch Add to Meal Planner. Remove ham from oven, slice and serve with Pineapple-Raisin Sauce. A Sauce my Gran used to make, and I now make it for my Grandchildren - been a family fave forever! FARMLAND BAKED HAM WITH RUM‐RAISIN SAUCE Recipe of the Week Another great recipe from www.bv.bm FARMLAND BAKED HAM Apple Raisin Holiday Ham For more yummy slowcooker recipes, visit the crockpot recipe section on the Hillbilly Housewife website and take a look at Crockpot.

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To begin with this recipe, we have to first prepare a few components. You can cook glazed baked ham w/ rum-raisin sauce using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Glazed Baked Ham w/ Rum-Raisin Sauce:
  1. Prepare 6-8 lb. bone-in ham (shank end or butt end)
  2. Get Dash cinnamon and dried ginger
  3. Get 25 whole cloves
  4. Get Glaze:
  5. Get 1 cup packed brown sugar
  6. Get 2 tbs. balsamic vinegar
  7. Get 2 tbs. dark grain mustard
  8. Make ready Rum Raisin Sauce:
  9. Take 1/2 cup brown sugar
  10. Take 2 tbs. cornstarch
  11. Take 1 tbs. dry mustard
  12. Take 1 tbs. apple cider vinegar
  13. Prepare 1 cup golden raisins
  14. Prepare 1/4 tsp. grated lemon peel (or orange peel)
  15. Get 2 tbs. lemon juice (or juice from orange)
  16. Prepare 1 cup water
  17. Get 1/4 cup white rum

A traditional holiday ham that can be made throughout the year too when serving many guests. Country hams need to be fully cooked. However, "city" hams are generally store bought and are precooked. Pour the wet mixture into the flour, add raisins and quickly stir to combine.

Instructions to make Glazed Baked Ham w/ Rum-Raisin Sauce:
  1. Heat oven to 325°F
  2. Place room temperature ham in a roasting pan fat side up. Very lightly dash the meat with cinnamon and ginger. Dot the meat skin with cloves.
  3. For a nice presentation affect (diamond cuts), make a long cut 1/2” deep across the fat and skin with a sharp knife. Continue with a few more parallel cuts 1” apart. Next, make crosswise cuts that form a diamond cut pattern. Insert a clove in each center of diamond shape.
  4. Place a sheet of aluminum foil over the ham and down both sides. Put the roasting pan in the heated oven and bake for 1 hour and 15 minutes.
  5. Prepare the glaze by adding the sugar, vinegar, and mustard in a small bowl and mix to a paste consistency. Set aside.
  6. After the initial baking time, remove the ham from the oven. Baste the pan juices over the ham. Using a brush, coat the ham with the glaze and place back into the oven with the foil on top.
  7. Continue to bake another 30 minutes basting again after 15 minutes and at the end. Remove the ham from the oven and allow it to cool for 30-40 minutes before carving.
  8. Total bake time is about 15-17 minutes per pound or thermometer reads 125°F. Remember, the ham is pre-cooked so reaching a higher internal temp tends to dry the meat out.
  9. For the sauce: In a small saucepan, add brown sugar, cornstarch and dry mustard. Next add the vinegar, raisins, lemon peel, and lemon juice. Heat the pan over medium heat and gradually add the water while whisking.
  10. Continue to cook, add the rum, and stir frequently until it thickens and slightly bubbles. Set aside to slightly cool. [Makes about 2 cups]
  11. To carve: Place the ham on a cutting board. Use a sharp knife to cut thin slices (3-4) on the skin side of the ham, down towards the bone.
  12. Make one single cut into the ham to release the slices. Repeat several times on top and bottom. Trim the remaining meat from the bone and slice. [Save the bone for stock – bean soup]

However, "city" hams are generally store bought and are precooked. Pour the wet mixture into the flour, add raisins and quickly stir to combine. Spoon the batter into the oiled bundt pan, evening out with a wet spoon. This Rum Raisin Sauce recipe is delicious when spooned over Smoked Ice Cream. Add the rum and raisins and boil until thick.

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